Let the halved strawberries with the cream and powdered sugar simmer gently in a saucepan for 10 minutes and then puree them finely in a blender. In the meantime, soak the gelatine in cold water for 5 minutes, squeeze it out and dissolve it carefully in the hot strawberry mixture. Pour the strawberry and cream mixture into 4 serving molds and refrigerate for at least 4 hours. Mix red wine, balsamic vinegar and sugar, reduce to about 1/3 and allow to cool (caution: do not reduce too much, otherwise the liquid will no longer be pourable!). Turn the panna cotta out onto the dessert plate and drizzle with the balsamic syrup.
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